High Altitude Lemon Cake Recipe
A delicious and moist lemon cake is a classic treat that never fails to please. Lemon cake is especially loved by those who enjoy a zesty kick in their desserts. If you live in a high altitude area, you may find that your cakes don’t turn out quite like you expect them to. But don’t worry, we have the perfect recipe for a high altitude lemon cake that will turn out delicious every time! This simple lemon cake recipe can be made at any altitude, but if you live in a high altitude area, make sure to follow the extra adjustments included in this recipe.
Ingredients
For the cake:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter, at room temperature
- 2 cups granulated sugar
- 4 large eggs
- 1 cup buttermilk
- 2 teaspoons lemon zest
- 1 teaspoon vanilla extract
- 1/2 cup butter, at room temperature
- 2 1/2 cups powdered sugar
- 3 tablespoons freshly squeezed lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 cup granulated sugar
- 1/4 cup buttermilk
Instructions
1. Preheat the oven to 350 degrees. Grease and flour a 9-inch round cake pan and set aside. 2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. 3. In a large bowl, cream together the butter and sugar until light and fluffy. 4. Add the eggs one at a time, beating well after each addition. 5. Add the buttermilk, lemon zest, and vanilla extract and beat until combined. 6. Add the dry ingredients to the wet ingredients and stir until just combined. 7. Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. 8. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. 9. For the frosting, in a medium bowl, cream together the butter and powdered sugar until light and fluffy. 10. Add the lemon juice, lemon zest, and vanilla extract and beat until combined. 11. Spread the frosting over the cooled cake.
For High Altitude Adjustments
1. Increase the baking powder and baking soda to 1/4 teaspoon each. 2. Increase the sugar to 1/2 cup. 3. Reduce the buttermilk to 1/4 cup.Nutrition
This high altitude lemon cake recipe makes one 9-inch cake. Each slice contains 609 calories, 29 grams of fat, 81 grams of carbohydrates, and 5 grams of protein. It is a delicious dessert that is sure to please everyone. Enjoy!
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